Don't feel guilty with these delicious low-carb enchiladas, they're so tasty that you won't miss the tortillas and the best part is that you're avoiding many unnecessary calories, they will be your favorites.
8 leaves Romaine lettuce, washed, disinfected, and dried
1/2 avocados, in cubes
1 cup panela cheese, shredded, for decoration
Preparation
20 mins
20 mins
Low
In a pot, boil the chicken with salt. Cool and shred. Set aside.
For the sauce, blend the tomatoes, onion, garlic, chiles, and chicken broth for 3 minutes.
In a pot, heat the oil over medium heat and add the sauce and the rest of the broth. Bring to a boil and simmer for 10 minutes or until it thickens. Season and add the chicken, cooking for two more minutes.
Place a lettuce leaf on a clean surface, fill it with chicken, and roll it up; repeat with all the lettuce leaves.
Serve the enchiladas on a wide plate, pour the hot sauce over them, and decorate with avocado and shredded cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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